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Carrot and orange salad on white serving platter sprinkled with feta, almonds and fresh herbs.

Carrot and Orange Salad with Feta

Robyn
This light and refreshing orange and carrot salad recipe with salty feta and crunchy almonds is a beautiful salad that can be enjoyed all year round.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Light Meals, Lunch, Salad
Cuisine Modern english/modern australian
Servings 4 people
Calories 138 kcal

Ingredients
  

  • 4 baby carrots
  • 1 small blood orange or navel orange cut into segments/slices, any juice saved for dressing
  • ½ tablespoon olive oil
  • ½ teaspoon wholegrain mustard
  • Large handful of rocket
  • 100g (3.5 oz) feta cheese
  • 40g (¼ c) almonds roughly chopped
  • Couple of fronds of fresh dill
  • Fresh black pepper

Instructions
 

  • Cut away the peel of the orange with a knife, then cut the fruit into segments or slices. Take care to save any juice.
  • Whisk the olive oil with the mustard and any orange juice then season to taste (if using feta no need to add salt), and set to one side.
  • Slice the baby carrots lengthwise with a vegetable peeler. Lay them on a plate with the rocket and orange slices/segments. Sprinkle over the feta, almonds and dill then drizzle over the dressing and serve.
  • Eat straight away.

Notes

Carrots – as you will see from the photos, I have used purple heirloom carrots for their contrasting colour with the orange, however you can use a mixture of yellow and purple heirloom carrots, dutch baby carrots or ‘normal’ orange carrots (which will reduce the cost significantly). It will taste the same, and still look very pretty!
Oranges – blood oranges look especially pretty, but you can use naval oranges or even a ruby red grapefruit.
  • How to buy blood oranges: When buying blood oranges choose ones with a firm skin that feel heavy and smell fragrant. If blood oranges aren’t in season, then use a ruby grapefruit or navel orange which are delicious in salads such as this Spanish orange salad.
Rocket – arugula. The peppery leaves go well with the sweet carrots and oranges and salty feta. You can sub in baby spinach or watercress.
Feta cheese – I often use creamy Danish feta in this recipe, but feel free to use Greek feta if you prefer.
Almonds – add a lovely crunch to the dish. If you have smoked almonds they are delicious in this salad, but if you use roasted or smoked salmons remember this when seasoning your vinaigrette as you don’t want the salad to be too salty with the feta.
Dill – this soft herb adds a lovely aniseed flavour to the salad. You can however use flat leaf parsley instead.
Mustard – wholegrain mustard or dijon mustard.

Nutrition

Calories: 138kcalCarbohydrates: 4gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 22mgSodium: 295mgPotassium: 126mgFiber: 2gSugar: 2gVitamin A: 1611IUVitamin C: 3mgCalcium: 159mgIron: 1mg
Keyword blood oranges, carrot salad, feta salad, orange carrot salad, orange juice dressing

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